One of the greatest things about the South is the genuine hospitality of the folks who live here. It’s in our nature to share food with others. My Mom and my Grandmothers were always taking food to welcome a new neighbor, to share a new recipe or to provide a bit of comfort when it was needed. The recipe for these wonderful cornbread muffins was shared with me by a dear friend who graciously delivered a batch along with a wonderful vegetable soup during one of life’s challenging times.
Cornbread. Perfect with soups, stews, or split and used for sandwiches it is a much loved bread and screams comfort. I love having “go to” recipes that I can whip up and enjoy now, then freeze a portion for later. This is one of those “go to” recipes and it takes the convenience of a pantry staple dressing it up tenfold.
Mom frequently made cornbread and would often use a mix from “Jiffy” which she always kept on hand. Starting with this cornbread mix as a base, adding two types of cheese, sweet onion, eggs for extra richness and of course butter, you’ll end up with cornbread muffins that are simply delightful.
The bonus to this recipe, it makes two-dozen scrumptious cornbread muffins and they freeze beautifully!
2 boxes Jiffy Corn Muffin Mix, 8.5 ounces each
1 tub small curd cottage cheese, 16 ounces
1cup diced sweet onion
1 cup grated cheddar cheese
5 extra large eggs
1 teaspoon kosher salt
¼ teaspoon black pepper
8 tablespoons butter (1 stick) melted
Line 24 muffin cups with paper or silicon liners.
Place all the ingredients in a large bowl and stir until well blended.
Fill the muffin cups 2/3 full. Using a large ice cream scoop makes this step quick and easy.
Bake at 400 degrees for 15-20 minutes or until the muffins are golden on top.
If you have extra muffins leftover, drop them in freezer bags and freeze for up to six months. To reheat, thaw and bake in a 350-degree oven for about 8- 10 minutes.
Makes 24 muffins.
Cornbread Muffins, courtesy of Preserving Good Stock
There is something about soup in the South that calls out for cornbread. These corn muffins take a pantry staple and dresses up the flavor up tenfold!
- 2 boxes Jiffy Corn Muffin Mix, 8.5 ounces each
- 1 tub small curd cottage cheese, 16 ounces
- 1cup diced sweet onion
- 1 cup grated cheddar cheese
- 5 extra large eggs
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 8 tablespoons butter (1 stick) melted
- Step 1 Line 24 muffin cups with paper or silicon liners.
- Step 2 Place all the ingredients in a large bowl and stir until well blended.
- Step 3 Using an ice cream scoop fill the muffin cups 2/3 full.
- Step 4 Bake at 400 degrees for 15-20 minutes or until the muffins are golden on top.
- Step 5 If you have extra muffins leftover, drop them in freezer bags and store them in the freezer for up to six months. To reheat, thaw and bake in a 350-degree oven for about 8- 10 minutes.